Watch America’s Favorite Burger Transform Itself Into A Delectable Casserole
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My husband and kids really liked this bacon cheeseburger casserole. I was holding ym breath until they had their first bites as I was anxious to see if they’d like it or not.
Check out what my pal Audrey from the Melady Cooks food blog had to say about this recipe:
We thought the casserole was delicious, a very good example of a bacon cheeseburger without the bun. The cauliflower wasn’t very noticeable in the flavor profile, it was maybe more of a way to hide some vegetables in the dish if you have kids! I will say that when leftover the cauliflower did come forward and pretty much overpowered the flavors. I didn’t like it reheated two days later. In future I’d make enough for one meal and avoid having leftovers. If you’re a huge cauliflower fan you might like it leftover. I just didn’t.
Seriously. This bacon cheeseburger casserole is just like eating a bunless burger!
Ingredients
1 head cauliflower {about 6 cups florets)
1/2 cup Gold Medal flour
1/2 teaspoon Morton salt
6 strips bacon; finely diced
1 1/2 pounds ground beef or turkey (I used beef)
1 onion; finely diced
1 teaspoon oregano
1 teaspoon McCormick garlic powder
1 teaspoon Morton salt
1/2 teaspoon pepper
1 cup Kraft cheddar; shredded and divided
pickle relish
Sauce
1 tablespoon Kerrygold butter
1 tablespoon flour
1 1/2 cups heavy cream
2 tablespoons yellow mustard
1/2 teaspoon salt
1 cup cheddar cheese; shredded
Instructions
Preheat oven to 350 degrees F.
Steam the cauliflower until fork tender. Pulse in a food processor until it resembles rice or use a potato masher to reduce to small pieces. Spread on a plate and set aside to cool. When cooled, stir in the flour and salt.
Fry bacon in a large skillet until lightly browned but not crisp. Remove bacon and keep drippings in skillet.
Add the ground beef or turkey, oregano, garlic powder, salt and pepper to the same skillet and fry until browned and caramelized in places for optimum flavor. Set aside in a bowl.
Fry the onion in a drizzle of oil until translucent. Add to meat and set aside.
In the same skillet melt butter then stir in flour over low heat. Cook 3-4 minutes until raw flavor of flour is cooked out. Add heavy cream, mustard, 1/2 teaspoon salt and continue cooking until the sauce thickens.
Place 1/2 cup of the sauce on the bottom of a 9×13-in baking dish. Layer cauliflower, 1/2 cup shredded cheddar, and meat. Layer half of the remaining sauce, 1/2 cup cheese, and the remaining sauce. Sprinkle the bacon over the top.
Cover dish and bake for 30 minutes. Uncover and bake another 10 minutes.
Allow to cool 15-20 minutes before serving garnished with pickle relish.
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Quick Tip: Serve this yummy casserole with a side salad and fresh dinner rolls.
Recipe and image courtesy of Melady Cooks.